December 21, 2012

Egg Nog

My family loves Egg Nog come holiday season. When we moved overseas it was impossible to find. The beauty of this recipe was that you made a cooked custard with the eggs and did not have the worry of getting sick or making anyone else sick. The lack of refrigeration in the local markets made it likely that this could happen, we won't even get into the bird flu factor.

We adapted the original recipe over the years, and it was used for our in home egg nog consumption. It is the recipe we served at our Christmas parties over the years. At the Christmas party we left the booze out, this way our adult guests could choose the booze of their choice to add to their cup of nog. This worked well because there were usually a few younger party goers watching Christmas videos in the family room. They were always invited to have some snacks and something to drink too. What kid or adult can pass up a punch bowl full of creamy egg nog, especially when it’s topped with clouds of whipped cream.

Egg Nog

Step 1 Make Soft Custard

Soft Custard

3 large Eggs, slightly beaten

1/3 cup of Sugar

dash of Salt

2 ½ cups Milk

1 teaspoon Vanilla

Mix eggs,sugar, and salt in heavy 2-quart saucepan.

Gradually stir in the milk. Cook over medium heat 10 to 15 minutes, stirring constantly, until mixture just coats a metal spoon; remove from heat. Stir in the vanilla. Place saucepan in cold water until custard is cool. (If custard curdles beat vigorously with hand beater until smooth.) Cover and Refrigerate at least 2 hours but no longer than 24 hours.

Egg Nog Assembly

1 cup whipping (heavy ) cream

2 Tablespoons Powdered Sugar

½ teaspoon Vanilla

½ Cup Rum

Fresh Ground Nutmeg

Prepared Soft Custard.

Just before serving, beat whipping cream, powdered sugar and vanilla in chilled medium bowl with electric Mixer on high speed until stiff.

Gently stir 1 cup of the Whipped cream and the rum, if using into the custard.